This salsa is sooo good. Sweet with a spicy background. Incredibly easy to make. You can make it as sweet and hot as you like just adjust according to your personal tastes. I love the brightness of the fresh cilantro and do yourself a favor and use fresh lime, never bottled. Keep your citrus on the counter at room temperature for maximum juice.
Again, this was part of the salsa demo I did for an Enrichment activity for my ward. I learned that whole tomatillos are best, they taste fresher than their crushed counterparts. When shopping for ingredients I needed lots of tomatillos and the store only had a #10 can of crushed, I grabbed a smaller can of whole tomatillos for me to test it out at home. Incredible difference! The crushed has added starch and has been cooked down so much it takes away the fresh loose texture of the whole ones. If you have to use crushed in a pinch it is fine, no one will ever know because they don’t have anything to compare to. You would use about 2 cups of crushed tomatillos or 1 28 oz. can and up the onion to 1/2 and make sure you taste before serving, I found that the crushed needed more fresh ingredients to combat the cooked flavor. Or just stick with whole canned tomatillos to spare you any grief, then no adjustments are necessary, just follow the recipe.
1 28 oz. can whole tomatillos, drained, ½ cup juice reserved
1/4 to 1/3 bunch fresh cilantro
¼ cup canned jalapeños or 1 fresh jalapeno, stemmed and seeded according to taste
4 TBS sugar
3 cloves garlic
1/4 white onion, chopped
1/2 tsp salt
from 1/2 fresh lime
Directions: In bowl of a food processor, pulse onions and garlic until combined, about 5 pulses. Add tomatillos, jalapenos, cilantro, sugar and salt. Pulse until smooth; add reserved tomatillo juice and fresh lime. Pulse one more time and serve. Refrigerate leftovers, makes about 2 cups and will keep about 1 week.